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Zhang Q, Wang YQ, Li L, Song HL, Wu HT, Zhu BW. Fabrication and characterization of salidroside W/O/W emulsion with sodium alginate. Food Chem X 2024; 22:101260. [PMID: 38450386 PMCID: PMC10915508 DOI: 10.1016/j.fochx.2024.101260] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2024] [Revised: 02/26/2024] [Accepted: 02/27/2024] [Indexed: 03/08/2024] Open
Abstract
Salidroside (Sal), the main bioactive substance in Rhodiola rosea, is a promising functional food component with a wide range of pharmacological effects, but its biological activity is challenging to sustain due to its short half-life, low oral bioavailability, and susceptibility to environmental factors. The aim of this study was to investigate the effect of sodium alginate (SA) concentration on the construction of W/O/W emulsion in the protection of Sal. With the escalation of SA concentrations, the range of droplet size distribution was smaller and the droplets were more uniform. When the concentration of SA was 2 %, the average droplet size reached 9.1 ± 0.1 μm, and the encapsulation efficiency of Sal was 77.8 ± 1.8 %. Moreover, the double emulsion with 2 % SA was the most stable for 28 days at 4 °C since the oil droplets were embedded in the network structure of SA.
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Affiliation(s)
- Qian Zhang
- College of Food Science and Engineering, Jilin University, Changchun, Jilin 130062, China
| | - Yu-Qiao Wang
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Lin Li
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Hao-Lin Song
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Hai-Tao Wu
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Bei-Wei Zhu
- College of Food Science and Engineering, Jilin University, Changchun, Jilin 130062, China
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
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Li X, Wu Y, Duan W, Chen L, Cheng L, Liu J, Zhou Y, Ai C, Li X, Huang Q. Emulsification properties of ovalbumin-fucoidan (OVA-FUC) binary complexes. Food Chem X 2024; 22:101457. [PMID: 38798795 PMCID: PMC11126805 DOI: 10.1016/j.fochx.2024.101457] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2023] [Revised: 05/01/2024] [Accepted: 05/07/2024] [Indexed: 05/29/2024] Open
Abstract
The poor thermal stability and emulsifying properties of ovalbumin (OVA) limit its functional performance, but these limitations may be overcome by forming binary complexes. We prepared binary complexes of OVA and fucoidan (FUC) through electrostatic self-assembly and investigated the emulsifying properties of the complex by measuring the particle size, interfacial membrane thickness, zeta potential, and stability of the emulsion prepared with camellia oil and the complex. The OVA-FUC emulsions have a thicker interfacial membrane, lower mobility, higher viscosity, and better stability compared with the OVA emulsions. The emulsion prepared with 1.5 % OVA-FUC remained stable and homogeneous during storage. They tended to become unstable with freeze-thaw, but the oil encapsulated did not leak after coalescence occurred. With the addition of Ca2+, the OVA-FUC emulsion will be converted into a gel state. These findings indicate that OVA-FUC binary complexes can be used to prepare high-performance emulsions with great potential for development.
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Affiliation(s)
- Xiefei Li
- School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang 550025, China
| | - Yingmei Wu
- School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang 550025, China
| | - Wenshan Duan
- School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang 550025, China
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Lei Chen
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Lujie Cheng
- School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang 550025, China
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Junmei Liu
- School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang 550025, China
- Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Yan Zhou
- School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang 550025, China
| | - Chao Ai
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Xin Li
- School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang 550025, China
| | - Qun Huang
- School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang 550025, China
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
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3
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Jiang M, Liu Y, Han Q, Zhang Y. The effects of different types of polysaccharides on the structure and physical properties of W/O/W emulsions under varying pH conditions. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 38828561 DOI: 10.1002/jsfa.13629] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/23/2024] [Revised: 04/24/2024] [Accepted: 05/15/2024] [Indexed: 06/05/2024]
Abstract
BACKGROUND Biopolymer based water-in-oil-in-water double (W1/O/W2) emulsion systems comprise a complex emulsion system that might be affected by several factors and the status at multiple phases. The present study investigated the physicochemical properties of W1/O/W2 double emulsions with inner W1 phase incorporated with various polysaccharides and the outer phase stabilized by whey protein isolate (WPI). Six different polysaccharides were selected as co-emulsifiers in the inner phase, and their effects on morphology, droplet size, zeta potential and rheology properties were evaluated. Furthermore, the impact of WPI/polysaccharide concentration and pH on the physicochemical properties and storage stability of the emulsions was compared. RESULTS Emulsions with an inner phase incorporated with xanthan gum and carrageenan exhibited better stability than others. Increasing the concentration of WPI enhanced the overall stability of the double emulsion, although it compromised the integrity of the internal W1/O interface. On the other hand, a 1.0% concentration of polysaccharide, specifically when carrageenan is used, slowed down droplet floating and coagulation. An acidic external aqueous phase (pH 4) led to larger and more uniform particle size distributions, as well as enhanced stability. The lower pH decreased the viscosity and delayed molecular exchange in the oil phase, thereby preserving the structure of the double emulsion. CONCLUSION These findings contribute to a better understanding of the factors influencing the stability and properties of W1/O/W2 double emulsions with addition of anionic polysaccharides in the inner water phase. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Minghao Jiang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
| | - Yi Liu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
| | - Qiuyu Han
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
| | - Yue Zhang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE, USA
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Boostani S, Sarabandi K, Tarhan O, Rezaei A, Assadpour E, Rostamabadi H, Falsafi SR, Tan C, Zhang F, Jafari SM. Multiple Pickering emulsions stabilized by food-grade particles as innovative delivery systems for bioactive compounds. Adv Colloid Interface Sci 2024; 328:103174. [PMID: 38728772 DOI: 10.1016/j.cis.2024.103174] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2023] [Revised: 03/21/2024] [Accepted: 04/30/2024] [Indexed: 05/12/2024]
Abstract
The most common carrier for encapsulation of bioactive components is still simple emulsion. Recently, bio-based novel emulsion systems such as multiple emulsions (MEs) and Pickering emulsions (PEs) have been introduced as innovative colloidal delivery systems for encapsulation and controlled release of bioactive compounds. Multiple PEs (MPEs), which carries both benefit of MEs and PEs could be fabricated by relatively scalable and simple operations. In comparison with costly synthetic surfactants and inorganic particles which are widely used for stabilization of both MEs and PEs, MPEs stabilized by food-grade particles, while having health-promoting aspects, are able to host the "clean label" and "green label" attributes. Nevertheless, in achieving qualified techno-functional attributes and encapsulation properties, the selection of suitable materials is a crucial step in the construction of such complex systems. Current review takes a cue from both MEs and PEs emulsification techniques to grant a robust background for designing various MPEs. Herein, various fabrication methods of MEs and PEs are described comprehensively in a physical viewpoint in order to find key conception of successful formulation of MPEs. This review also highlights the link between the underlying aspects and exemplified specimens of evidence which grant insights into the rational design of MPEs through food-based ingredients to introduces MPEs as novel colloidal/functional materials. Their utilization for encapsulation of bioactive compounds is discussed as well. In the last part, instability behavior of MPEs under various conditions will be discussed. In sum, this review aims to gain researchers who work with food-based components, basics of innovative design of MPEs.
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Affiliation(s)
- Sareh Boostani
- Shiraz Pharmaceutical Products Technology Incubator, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Khashayar Sarabandi
- Department of Food Chemistry, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
| | - Ozgur Tarhan
- Food Engineering Department, Engineering Faculty, Uşak University, 1 Eylul Campus, Uşak 64100, Türkiye
| | - Atefe Rezaei
- Department of Food Science and Technology, School of Nutrition and Food Science, Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
| | - Elham Assadpour
- Food Industry Research Co., Gorgan, Iran; Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Hadis Rostamabadi
- Nutrition and Food Security Research Center, Isfahan University of Medical Sciences, Isfahan 81746-73461, Iran
| | - Seid Reza Falsafi
- Isfahan Endocrine and Metabolism Research Center, Isfahan University of Medical Sciences, Isfahan 81746-73461, Iran
| | - Chen Tan
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education. China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Fuyuan Zhang
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China.
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran; Halal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran.
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Ahmadian S, Kenari RE, Amiri ZR, Sohbatzadeh F, Khodaparast MHH. Fabrication of double nano-emulsions loaded with hyssop (Hyssopus officinalis L.) extract stabilized with soy protein isolate alone and combined with chia seed gum in controlling the oxidative stability of canola oil. Food Chem 2024; 430:137093. [PMID: 37562266 DOI: 10.1016/j.foodchem.2023.137093] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2023] [Revised: 07/23/2023] [Accepted: 08/01/2023] [Indexed: 08/12/2023]
Abstract
The aim of this study was to encapsulate hyssop (Hyssopus officinalis L.) extract obtained through ultrasound-assisted cold plasma pretreatment extraction within a double emulsion stabilized by soy protein isolate alone (SPI) and combined with chia seed gum (CSG) in the external aqueous phase on the stabilization of canola oil. FTIR analysis verified that there were electrostatic interactions between CSG and SPI. The SPI/CSG-stabilized emulsion demonstrated lower viscosity, smaller droplets, higher ζ-potential, and encapsulation efficiency compared to the SPI-stabilized emulsion. Non-Newtonian, pseudoplastic behaviors were shown by emulsions. Also, according to the dynamic rheological parameters (G' and G''), the SPI/CSG-stabilized emulsion had elastic behavior with weak gel properties. The antioxidant activity of the encapsulated extract at 1500 ppm during the storage in canola oil was investigated and compared to unencapsulated extract and TBHQ. The results showed that oil containing encapsulated extract had lower oxidative alterations than the unencapsulated form.
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Affiliation(s)
- Soheila Ahmadian
- Department of Food Science and Technology, Faculty of Agricultural Engineering, Sari Agricultural Sciences and Natural Resources University, Km 9 Farah Abad Road, Sari, Iran
| | - Reza Esmaeilzadeh Kenari
- Department of Food Science and Technology, Faculty of Agricultural Engineering, Sari Agricultural Sciences and Natural Resources University, Km 9 Farah Abad Road, Sari, Iran.
| | - Zeynab Raftani Amiri
- Department of Food Science and Technology, Faculty of Agricultural Engineering, Sari Agricultural Sciences and Natural Resources University, Km 9 Farah Abad Road, Sari, Iran
| | - Farshad Sohbatzadeh
- Department of Atomic and Molecular Physics, Faculty of Science, University of Mazandaran, Babolsar, Iran
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Martínez-Olivo AO, Zamora-Gasga VM, Medina-Torres L, Pérez-Larios A, Sáyago-Ayerdi SG, Sánchez-Burgos JA. Biofunctionalization of natural extracts, trends in biological activity and kinetic release. Adv Colloid Interface Sci 2023; 318:102938. [PMID: 37329675 DOI: 10.1016/j.cis.2023.102938] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2023] [Revised: 05/23/2023] [Accepted: 06/05/2023] [Indexed: 06/19/2023]
Abstract
The health benefits provided by plant matrices is due to the presence of certain compounds that, in studies carried out in vitro and in vivo, have shown to have biological activity in certain conditions, not only as a natural treatment against various conditions, but also for the quality of preventing chronic diseases, these compounds, already identified and studied, they can increase their biological function by undergoing structural chemical modifications or by being incorporated into polymer matrices that allow, in the first instance, to protect said compound and increase its bioaccessibility, as well as to preserve or increase the biological effects. Although the stabilization of compounds is an important aspect, it is also the study of the kinetic parameters of the system that contains them, since, due to these studies, the potential application to these systems can be designated. In this review we will address some of the work focused on obtaining compounds with biological activity from plant sources, the functionalization of extracts through double emulsions and nanoemulsions, as well as their toxicity and finally the pharmacokinetic aspects of entrapment systems.
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Affiliation(s)
- Abraham Osiris Martínez-Olivo
- Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Av. Tecnológico 2595, C.P. 63175 Tepic, Nayarit, Mexico
| | - Víctor Manuel Zamora-Gasga
- Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Av. Tecnológico 2595, C.P. 63175 Tepic, Nayarit, Mexico
| | - Luis Medina-Torres
- Facultad de Química, Universidad Nacional Autónoma de México, C.P. 04510 Ciudad de México, Mexico
| | - Alejandro Pérez-Larios
- Universidad de Guadalajara, Centro Universitario de los Altos, División de Ciencias Agropecuarias e Ingenierías, Laboratorio de Materiales, Agua y Energía, Av. Rafael Casillas Aceves 1200, C.P. 47600, Tepatitlán de Morelos, Mexico
| | - Sonia Guadalupe Sáyago-Ayerdi
- Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Av. Tecnológico 2595, C.P. 63175 Tepic, Nayarit, Mexico
| | - Jorge Alberto Sánchez-Burgos
- Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Av. Tecnológico 2595, C.P. 63175 Tepic, Nayarit, Mexico.
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7
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Yin Q, Wu L, Zhang X, Zheng Z, Luo S, Zhong X, Zhao Y. Preparation of high complex concentration emulsion stabilized by soy protein/dextran sulfate composite particles. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023. [PMID: 37185886 DOI: 10.1002/jsfa.12663] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/03/2022] [Revised: 04/13/2023] [Accepted: 04/21/2023] [Indexed: 05/17/2023]
Abstract
BACKGROUND Soy protein isolate (SPI) could be used as an emulsifier to stabilize emulsions, while SPI is unstable under low acidic conditions. The stable composite particles of SPI and dextran sulfate (DS) could be formed by the electrostatic interaction at the pH was 3.5. And the SPI/DS composite particles were used to prepare the high complex concentration emulsion. The stabilization properties of high complex concentration emulsion were investigated. RESULTS Compared to uncompounded SPI, the particle size of SPI/DS composite particles was smaller at 1.52 μm, and the absolute value of the potential increased to 19.9 mV when the mass ratio of SPI to DS was 1:1 and the pH was 3.5. With the DS ratio increased, the solubility of the composite particles increased to 14.44 times of the untreated protein at pH 3.5, while the surface hydrophobicity decreased. Electrostatic interactions and hydrogen bonds were the main forces between SPI and DS, and DS was electrostatically adsorbed on the surface of SPI. The emulsion stability significantly enhanced with the increase of complex concentration (38.88 times higher than at 1% concentration), the emulsion average droplet size was the lowest (9.64 μm), and the absolute value of potential was the highest (46.67 mV) when the mass ratio of SPI to DS was 1:1 and the complex concentration of 8%. The stability of the emulsion against freezing was improved. CONCLUSION The SPI/DS complex has high solubility and stability under low acidic conditions, and the SPI/DS complex' emulsion has a well stability. This article is protected by copyright. All rights reserved.
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Affiliation(s)
- Qi Yin
- School of Food and Biological Engineering, The Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, 230601, China
| | - Liang Wu
- School of Food and Biological Engineering, The Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, 230601, China
| | - Xinli Zhang
- School of Food and Biological Engineering, The Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, 230601, China
| | - Zhi Zheng
- School of Food and Biological Engineering, The Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, 230601, China
| | - Shuizhong Luo
- School of Food and Biological Engineering, The Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, 230601, China
| | - Xiyang Zhong
- School of Food and Biological Engineering, The Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, 230601, China
| | - Yanyan Zhao
- School of Food and Biological Engineering, The Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, 230601, China
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Li J, Guo C, Cai S, Yi J, Zhou L. Fabrication of anthocyanin–rich W1/O/W2 emulsion gels based on pectin–GDL complexes: 3D printing performance. Food Res Int 2023; 168:112782. [PMID: 37120230 DOI: 10.1016/j.foodres.2023.112782] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2023] [Revised: 03/22/2023] [Accepted: 03/29/2023] [Indexed: 04/07/2023]
Abstract
The stability of anthocyanin-rich W1/O/W2 double emulsions prepared with Nicandra physalodes (Linn.) Gaertn. Seeds pectin was investigated, including droplet sizes, ζ-potential, viscosity, color, microstructures and encapsulation efficiency. Furthermore, the gelation behavior, rheological behavior, texture behavior and three-dimensional (3D) printing effects of the W1/O/W2 emulsion gels induced with Glucono-delta-lactone (GDL) were studied. The L*, b*, ΔE, droplet sizes and ζ-potential of the emulsions were gradually increased, while other indicators were gradually decreased during 28 days of storage under 4 ℃. The storage stability of sample under storage at 4 ℃ was higher than 25 ℃. The G' of W1/O/W2 emulsion gels gradually boosted with increased GDL addition, and reached the highest after the addition of 1.6 % GDL. In creep-recovery sweep, the minimum strain of 1.68 % and the highest recovery rate of 86 % were also found for the emulsion gels with 1.6 % GDL. Accordingly, the models "KUST", hearts, flowers printed by emulsion gels after 60 min addition of 1.6 % GDL had the best printing effects. The W1/O/W2 emulsion gels based on pectin-GDL complexes exhibited good performance in protecting anthocyanins and suggested as a potential ink for food 3D printing.
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Affiliation(s)
- Jian Li
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China; Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming, Yunnan Province 650500, China; International Green Food Processing Research and Development Center of Kunming City, 650500 Kunming, China.
| | - Chaofan Guo
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China; Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming, Yunnan Province 650500, China; International Green Food Processing Research and Development Center of Kunming City, 650500 Kunming, China
| | - Shengbao Cai
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China; Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming, Yunnan Province 650500, China; International Green Food Processing Research and Development Center of Kunming City, 650500 Kunming, China
| | - Junjie Yi
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China; Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming, Yunnan Province 650500, China; International Green Food Processing Research and Development Center of Kunming City, 650500 Kunming, China.
| | - Linyan Zhou
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China; Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming, Yunnan Province 650500, China; International Green Food Processing Research and Development Center of Kunming City, 650500 Kunming, China.
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9
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Seo Y, Lim H, Park H, Yu J, An J, Yoo HY, Lee T. Recent Progress of Lipid Nanoparticles-Based Lipophilic Drug Delivery: Focus on Surface Modifications. Pharmaceutics 2023; 15:772. [PMID: 36986633 PMCID: PMC10058399 DOI: 10.3390/pharmaceutics15030772] [Citation(s) in RCA: 17] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2023] [Revised: 02/17/2023] [Accepted: 02/21/2023] [Indexed: 03/02/2023] Open
Abstract
Numerous drugs have emerged to treat various diseases, such as COVID-19, cancer, and protect human health. Approximately 40% of them are lipophilic and are used for treating diseases through various delivery routes, including skin absorption, oral administration, and injection. However, as lipophilic drugs have a low solubility in the human body, drug delivery systems (DDSs) are being actively developed to increase drug bioavailability. Liposomes, micro-sponges, and polymer-based nanoparticles have been proposed as DDS carriers for lipophilic drugs. However, their instability, cytotoxicity, and lack of targeting ability limit their commercialization. Lipid nanoparticles (LNPs) have fewer side effects, excellent biocompatibility, and high physical stability. LNPs are considered efficient vehicles of lipophilic drugs owing to their lipid-based internal structure. In addition, recent LNP studies suggest that the bioavailability of LNP can be increased through surface modifications, such as PEGylation, chitosan, and surfactant protein coating. Thus, their combinations have an abundant utilization potential in the fields of DDSs for carrying lipophilic drugs. In this review, the functions and efficiencies of various types of LNPs and surface modifications developed to optimize lipophilic drug delivery are discussed.
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Affiliation(s)
- Yoseph Seo
- Department of Chemical Engineering, Kwangwoon University, 20 Kwangwoon-Ro, Nowon-Gu, Seoul 01897, Republic of Korea
| | - Hayeon Lim
- Department of Chemical Engineering, Kwangwoon University, 20 Kwangwoon-Ro, Nowon-Gu, Seoul 01897, Republic of Korea
| | - Hyunjun Park
- Department of Chemical Engineering, Kwangwoon University, 20 Kwangwoon-Ro, Nowon-Gu, Seoul 01897, Republic of Korea
| | - Jiyun Yu
- Department of Chemical Engineering, Kwangwoon University, 20 Kwangwoon-Ro, Nowon-Gu, Seoul 01897, Republic of Korea
| | - Jeongyun An
- Department of Chemical Engineering, Kwangwoon University, 20 Kwangwoon-Ro, Nowon-Gu, Seoul 01897, Republic of Korea
| | - Hah Young Yoo
- Department of Biotechnology, Sangmyung University, 20, Hongjimun 2-Gil, Jongno-Gu, Seoul 03016, Republic of Korea
| | - Taek Lee
- Department of Chemical Engineering, Kwangwoon University, 20 Kwangwoon-Ro, Nowon-Gu, Seoul 01897, Republic of Korea
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Zannou O, Oussou KF, Chabi IB, Awad NMH, Aïssi MV, Goksen G, Mortas M, Oz F, Proestos C, Kayodé APP. Nanoencapsulation of Cyanidin 3- O-Glucoside: Purpose, Technique, Bioavailability, and Stability. NANOMATERIALS (BASEL, SWITZERLAND) 2023; 13:617. [PMID: 36770579 PMCID: PMC9921781 DOI: 10.3390/nano13030617] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/06/2023] [Revised: 01/27/2023] [Accepted: 01/31/2023] [Indexed: 06/18/2023]
Abstract
The current growing attractiveness of natural dyes around the world is a consequence of the increasing rejection of synthetic dyes whose use is increasingly criticized. The great interest in natural pigments from herbal origin such as cyanidin 3-O-glucoside (C3G) is due to their biological properties and their health benefits. However, the chemical instability of C3G during processing and storage and its low bioavailability limits its food application. Nanoencapsulation technology using appropriate nanocarriers is revolutionizing the use of anthocyanin, including C3G. Owing to the chemical stability and functional benefits that this new nanotechnology provides to the latter, its industrial application is now extending to the pharmaceutical and cosmetic fields. This review focuses on the various nanoencapsulation techniques used and the chemical and biological benefits induced to C3G.
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Affiliation(s)
- Oscar Zannou
- Department of Food Engineering, Faculty of Engineering, Ondokuz Mayis University, 55139 Samsun, Turkey
- Laboratory of Human Nutrition and Valorization of Food Bio-Ingredients, Faculty of Agricultural Sciences, University of Abomey-Calavi, Cotonou 01 BP 526, Benin
| | - Kouame F. Oussou
- Department of Food Engineering, Faculty of Agriculture, Çukurova University, 01330 Adana, Turkey
| | - Ifagbémi B. Chabi
- Laboratory of Human Nutrition and Valorization of Food Bio-Ingredients, Faculty of Agricultural Sciences, University of Abomey-Calavi, Cotonou 01 BP 526, Benin
| | - Nour M. H. Awad
- Department of Food Engineering, Faculty of Engineering, Ondokuz Mayis University, 55139 Samsun, Turkey
| | - Midimahu V. Aïssi
- School of Sciences and Techniques for the Conservation and Processing of Agricultural Products, National University of Agriculture, Sakété 00 BP 144, Benin
| | - Gulden Goksen
- Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus University, 33100 Mersin, Turkey
| | - Mustafa Mortas
- Department of Food Engineering, Faculty of Engineering, Ondokuz Mayis University, 55139 Samsun, Turkey
| | - Fatih Oz
- Department of Food Engineering, Agriculture Faculty, Atatürk University, 25240 Erzurum, Turkey
| | - Charalampos Proestos
- Food Chemistry Laboratory, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zographou, 15771 Athens, Greece
| | - Adéchola P. P. Kayodé
- Laboratory of Human Nutrition and Valorization of Food Bio-Ingredients, Faculty of Agricultural Sciences, University of Abomey-Calavi, Cotonou 01 BP 526, Benin
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11
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Wang S, Li Y, Yan G, Yuan D, Ji B, Zhou F, Li Y, Zhang L. Thickening mechanism of recombined dairy cream stored at 4 °C: Changes in the composition and structure of milk protein under different sterilization intensities. Int J Biol Macromol 2023; 227:903-914. [PMID: 36549627 DOI: 10.1016/j.ijbiomac.2022.12.203] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2022] [Revised: 12/15/2022] [Accepted: 12/17/2022] [Indexed: 12/24/2022]
Abstract
This work elucidates the mechanism involved in the effect of varying sterilization intensities on RDC thickening via comparative analysis of the changes in the composition and structure of RDC interfacial protein after storage at 4 °C and at 25 °C. The results showed that pasteurized RDCs (75 °C for 16 s, 90 °C for 5 min) and high-temperature sterilized RDCs (105 °C for 3 min, 115 °C for 7 min and 121 °C for 7 min) did not thicken during storage at 25 °C, and had lower viscosities and higher Ca2+ concentrations than those stored at 4 °C. Whey protein (WP) aggregates were found to have been adsorbed at the interface of high-temperature treated RDCs stored at 4 °C, leading to the aggregation of fat globules and, consequently, reversible thickening. However, high-temperature sterilized RDCs underwent into irreversible thickening at 10 d, 7 d and 3 d. This phenomenon was attributed to the large amount of heat-induced whey protein and κ-casein complex that was absorbed on the oil-water interface, with Ca2+ bonded to form bridging flocculation, which altered the secondary structure of the interfacial protein to one with increased β-sheet content and decreased random coil content.
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Affiliation(s)
- Shiran Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yang Li
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Guosen Yan
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Dongdong Yuan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Baoping Ji
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Feng Zhou
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yan Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
| | - Liebing Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
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12
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Maillard-Type Protein-Polysaccharide Conjugates and Electrostatic Protein-Polysaccharide Complexes as Delivery Vehicles for Food Bioactive Ingredients: Formation, Types, and Applications. Gels 2022; 8:gels8020135. [PMID: 35200516 PMCID: PMC8871776 DOI: 10.3390/gels8020135] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2022] [Revised: 02/17/2022] [Accepted: 02/18/2022] [Indexed: 12/29/2022] Open
Abstract
Due to their combination of featured properties, protein and polysaccharide-based carriers show promising potential in food bioactive ingredient encapsulation, protection, and delivery. The formation of protein–polysaccharide complexes and conjugates involves non-covalent interactions and covalent interaction, respectively. The common types of protein–polysaccharide complex/conjugate-based bioactive ingredient delivery systems include emulsion (conventional emulsion, nanoemulsion, multiple emulsion, multilayered emulsion, and Pickering emulsion), microcapsule, hydrogel, and nanoparticle-based delivery systems. This review highlights the applications of protein–polysaccharide-based delivery vehicles in common bioactive ingredients including polyphenols, food proteins, bioactive peptides, carotenoids, vitamins, and minerals. The loaded food bioactive ingredients exhibited enhanced physicochemical stability, bioaccessibility, and sustained release in simulated gastrointestinal digestion. However, limited research has been conducted in determining the in vivo oral bioavailability of encapsulated bioactive compounds. An in vitro simulated gastrointestinal digestion model incorporating gut microbiota and a mucus layer is suggested for future studies.
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Marques Mandaji C, da Silva Pena R, Campos Chisté R. Encapsulation of bioactive compounds extracted from plants of genus Hibiscus: A review of selected techniques and applications. Food Res Int 2022; 151:110820. [PMID: 34980372 DOI: 10.1016/j.foodres.2021.110820] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2021] [Revised: 09/24/2021] [Accepted: 11/21/2021] [Indexed: 11/16/2022]
Abstract
The genus Hibiscus includes more than 250 species, and many studies showed that these plants contain bioactive compounds with technological potential to be used in the development of functional foods. However, the instability of these compounds during typical food processing conditions, such as exposure to high temperatures, pH changes and presence of light and oxygen have stimulated the use of encapsulation techniques to increase their stability and applicability. Among the existing Hibiscus species, only H. sabdariffa, H. cannabinus, and H. acetosella have been investigated in encapsulation studies, being spray drying the most common method approached. Considering the high technological potential offered by the incorporation of encapsulated bioactive compounds from plants of the genus Hibiscus in food formulations, this review discusses key information of selected encapsulation techniques, which represents promising alternatives to increase food systems' stability and stimulate the design of new functional foods. Relevant gaps in the literature were also noticed, mainly the lack of systematic studies regarding the composition of bioactive compounds after encapsulation, instead of total determinations, and biological activities in different analytical systems, such as antioxidant, antimicrobial and anti-inflammatory properties as well as bioaccessibility and bioavailability.
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Affiliation(s)
- Carolina Marques Mandaji
- Graduate Program of Food Science and Technology, Institute of Technology, Federal University of Pará (UFPA), 66075-110 Belém, Pará, Brazil
| | - Rosinelson da Silva Pena
- Graduate Program of Food Science and Technology, Institute of Technology, Federal University of Pará (UFPA), 66075-110 Belém, Pará, Brazil; Faculty of Food Engineering, Institute of Technology, Federal University of Pará (UFPA), 66075-110 Belém, Pará, Brazil
| | - Renan Campos Chisté
- Graduate Program of Food Science and Technology, Institute of Technology, Federal University of Pará (UFPA), 66075-110 Belém, Pará, Brazil; Faculty of Food Engineering, Institute of Technology, Federal University of Pará (UFPA), 66075-110 Belém, Pará, Brazil.
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14
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Tessaro L, Lourenço RV, Martelli-Tosi M, do Amaral Sobral PJ. Gelatin/chitosan based films loaded with nanocellulose from soybean straw and activated with "Pitanga" (Eugenia uniflora L.) leaf hydroethanolic extract in W/O/W emulsion. Int J Biol Macromol 2021; 186:328-340. [PMID: 34246680 DOI: 10.1016/j.ijbiomac.2021.07.039] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2021] [Revised: 06/10/2021] [Accepted: 07/04/2021] [Indexed: 11/26/2022]
Abstract
Mechanical properties of biopolymer films can be a limitation for their application as packaging. Soybean straw crystalline nanocelluloses (NC) can act as reinforcement load to improve these material properties, and W/O/W double emulsion (DE) as encapsulating bioactive agents can contribute to produce active packaging. DE droplets were loaded with pitanga leaf (Eugenia uniflora L.) hydroethanolic extract. The mechanical, physicochemical, and barrier properties, and the microstructure of gelatin and/or chitosan films incorporated with NC or NC/DE were determined by classical methods. Film antioxidant activities were determined by ABTS and DPPH methods. The incorporation of NC/DE in gelatin and/or chitosan films (NC/DE films) changed the morphology of these films, which presented more heterogeneous air-side surfaces and cross-sections. They presented rougher topographies, notably greater resistance and stiffness, higher barrier properties to UV/Vis light and higher antioxidant activity than the NC films. Moisture content, solubility in water and water vapor permeability decreased due to the presence of DE. Overall, the NC/DE films improved all properties, when compared to the properties of NC films or those of films with only DE, from a previously published study. In spite of not having antimicrobial activity against the studied bacteria, NC/DE films did display a great antioxidant activity.
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Affiliation(s)
- Larissa Tessaro
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Av Duque de Caxias Norte, 225, 13635-900 Pirassununga, SP, Brazil.
| | - Rodrigo Vinícius Lourenço
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Av Duque de Caxias Norte, 225, 13635-900 Pirassununga, SP, Brazil
| | - Milena Martelli-Tosi
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Av Duque de Caxias Norte, 225, 13635-900 Pirassununga, SP, Brazil
| | - Paulo José do Amaral Sobral
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Av Duque de Caxias Norte, 225, 13635-900 Pirassununga, SP, Brazil; Food Research Center (FoRC), University of São Paulo, Rua do Lago, 250, Semi-industrial building, block C, 05508-080 São Paulo, SP, Brazil
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15
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Tessaro L, Luciano CG, Martins MFL, Ramos AP, Martelli-Tosi M, do Amaral Sobral PJ. Stable and bioactive W/O/W emulsion loaded with “Pitanga” (Eugenia uniflora L.) leaf hydroethanolic extract. J DISPER SCI TECHNOL 2021. [DOI: 10.1080/01932691.2021.1949339] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Larissa Tessaro
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga, SP, Brazil
| | - Carla Giovana Luciano
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga, SP, Brazil
| | - Maria Fernanda Libório Martins
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga, SP, Brazil
| | - Ana Paula Ramos
- Department of Chemistry, Faculty of Philosophy, Science and Letters of Ribeirão Preto, University of São Paulo, Ribeirão Preto, SP, Brazil
| | - Milena Martelli-Tosi
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga, SP, Brazil
| | - Paulo José do Amaral Sobral
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga, SP, Brazil
- Food Research Center (FoRC), University of São Paulo, Rua do Lago, São Paulo, SP, Brazil
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16
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Tan C, McClements DJ. Application of Advanced Emulsion Technology in the Food Industry: A Review and Critical Evaluation. Foods 2021; 10:foods10040812. [PMID: 33918596 PMCID: PMC8068840 DOI: 10.3390/foods10040812] [Citation(s) in RCA: 72] [Impact Index Per Article: 24.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2021] [Revised: 04/06/2021] [Accepted: 04/07/2021] [Indexed: 12/13/2022] Open
Abstract
The food industry is one of the major users of emulsion technology, as many food products exist in an emulsified form, including many dressings, sauces, spreads, dips, creams, and beverages. Recently, there has been an interest in improving the healthiness, sustainability, and safety of foods in an attempt to address some of the negative effects associated with the modern food supply, such as rising chronic diseases, environmental damage, and food safety concerns. Advanced emulsion technologies can be used to address many of these concerns. In this review article, recent studies on the development and utilization of these advanced technologies are critically assessed, including nanoemulsions, high internal phase emulsions (HIPEs), Pickering emulsions, multilayer emulsions, solid lipid nanoparticles (SLNs), multiple emulsions, and emulgels. A brief description of each type of emulsion is given, then their formation and properties are described, and finally their potential applications in the food industry are presented. Special emphasis is given to the utilization of these advanced technologies for the delivery of bioactive compounds.
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Affiliation(s)
- Chen Tan
- China-Canada Joint Laboratory of Food Nutrition and Health (Beijing), Beijing Technology & Business University (BTBU), Beijing 100048, China;
| | - David Julian McClements
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
- Department of Food Science & Bioengineering, Zhejiang Gongshang University, 18 Xuezheng Street, Hangzhou 310018, China
- Correspondence: ; Tel.: +1-413-545-2275
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17
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Cortes Morales EA, Sedaghat Doost A, Velazquez G, Van der Meeren P. Comparison of low- and high-methoxyl pectin for the stabilization of whey protein isolate as carrier for lutein. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106458] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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18
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Tessaro L, Luciano CG, Quinta Barbosa Bittante AM, Lourenço RV, Martelli-Tosi M, José do Amaral Sobral P. Gelatin and/or chitosan-based films activated with “Pitanga” (Eugenia uniflora L.) leaf hydroethanolic extract encapsulated in double emulsion. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106523] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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19
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Prichapan N, McClements DJ, Klinkesorn U. Utilization of multilayer-technology to enhance encapsulation efficiency and osmotic gradient tolerance of iron-loaded W1/O/W2 emulsions: Saponin-chitosan coatings. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106334] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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20
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Al-Maqtari QA, Ghaleb ADS, Mahdi AA, Al-Ansi W, Noman AE, Wei M, Al-Adeeb A, Yao W. Stabilization of water-in-oil emulsion of Pulicaria jaubertii extract by ultrasonication: Fabrication, characterization, and storage stability. Food Chem 2021; 350:129249. [PMID: 33610840 DOI: 10.1016/j.foodchem.2021.129249] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2020] [Revised: 01/24/2021] [Accepted: 01/28/2021] [Indexed: 12/01/2022]
Abstract
This study investigated the effect of ultrasonic treatments on the properties and stability of the water-in-oil (W/O) emulsion of Pulicaria jaubertii (PJ) extract. The study used different ultrasound powers (0, 100, 200, 400, and 600 W) at two storage degrees (4 and 25 °C) for 28 days. The findings showed that the emulsifying properties were improved to different extents after ultrasonic treatments. The treatment at 600 W showed optimum particle size, polydispersity index, emulsifying property, viscosity properties, and release of total phenolic content than the other powers. However, the ultrasonic power of 400 W gave positive effects on creaming index and antioxidant release compared to 600 W. The emulsion stored at 4 °C presented higher stability than that stored at 25 °C during the 28 days of storage. Microscopically, the increase in sonication power up to 600 W reduced particle size and decreased flocculation, thus resulted in stable emulsions, which is desirable for its applications in food systems.
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Affiliation(s)
- Qais Ali Al-Maqtari
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China; International Joint Laboratory on Food Safety, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China; Department of Biology, Faculty of Science, Sana'a University, Sana'a, Yemen; Department of Food Science and Technology, Faculty of Agriculture, Sana'a University, Sana'a, Yemen
| | - Abduljalil D S Ghaleb
- Department of Food Science and Technology, Faculty of Agriculture, Sana'a University, Sana'a, Yemen; Faculty of Applied and Medical Science, Al-Razi University, Al-Rebatt St., Sana'a, Yemen
| | - Amer Ali Mahdi
- Department of Food Science and Technology, Faculty of Agriculture, Sana'a University, Sana'a, Yemen; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Waleed Al-Ansi
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China; Department of Food Science and Technology, Faculty of Agriculture, Sana'a University, Sana'a, Yemen
| | - Abeer Essam Noman
- Department of Food Science and Technology, Faculty of Agriculture, Sana'a University, Sana'a, Yemen; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Minping Wei
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China; International Joint Laboratory on Food Safety, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China
| | - Abdulqader Al-Adeeb
- Laboratory of Industrial Microbiology, School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Weirong Yao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China; International Joint Laboratory on Food Safety, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China.
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21
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Toumi S, Yahoum MM, Lefnaoui S, Hadjsadok A. Synthesis, characterization and potential application of hydrophobically modified carrageenan derivatives as pharmaceutical excipients. Carbohydr Polym 2021; 251:116997. [DOI: 10.1016/j.carbpol.2020.116997] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2020] [Revised: 08/21/2020] [Accepted: 08/23/2020] [Indexed: 01/26/2023]
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22
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Improving functionality, bioavailability, nutraceutical and sensory attributes of fortified foods using phenolics-loaded nanocarriers as natural ingredients. Food Res Int 2020; 137:109555. [DOI: 10.1016/j.foodres.2020.109555] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2020] [Revised: 07/11/2020] [Accepted: 07/12/2020] [Indexed: 02/06/2023]
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23
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Zhang L, McClements DJ, Wei Z, Wang G, Liu X, Liu F. Delivery of synergistic polyphenol combinations using biopolymer-based systems: Advances in physicochemical properties, stability and bioavailability. Crit Rev Food Sci Nutr 2019; 60:2083-2097. [PMID: 31257900 DOI: 10.1080/10408398.2019.1630358] [Citation(s) in RCA: 69] [Impact Index Per Article: 13.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
When consumed at sufficiently high levels, polyphenols may provide health benefits, which is linked to their antidiabetic, antiinflamatory, antimicrobial, antioxidant, antitumor, and hypolipidemic properties. Moreover, certain polyphenol combinations exhibit synergistic effects when delivered together - the combined polyphenols have a higher biological activity than the sum of the individual ones. However, the commercial application of polyphenols as nutraceuticals is currently limited because of their poor solubility characteristics; instability when exposed to light, heat, and alkaline conditions; and, low and inconsistent oral bioavailability. Colloidal delivery systems are being developed to overcome these challenges. In this article, we review the design, fabrication, and utilization of food-grade biopolymer-based delivery systems for the encapsulation of one or more polyphenols. In particular, we focus on the creation of delivery systems constructed from edible proteins and polysaccharides. The optimization of biopolymer-based delivery systems may lead to the development of innovative polyphenol-enriched functional foods that can improve human health and wellbeing.
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Affiliation(s)
- Lan Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling, China.,College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | | | - Zhiliang Wei
- Russell H. Morgan Department of Radiology and Radiological Science, The Johns Hopkins University School of Medicine, Baltimore, MD, USA
| | - Guoqing Wang
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Xuebo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Fuguo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
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24
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Maravić N, Šereš Z, Nikolić I, Dokić P, Kertész S, Dokić L. Emulsion stabilizing capacity of sugar beet fibers compared to sugar beet pectin and octenyl succinate modified maltodextrin in the production of O/W emulsions: individual and combined impact. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.03.081] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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25
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Pimentel-Moral S, Rodríguez-Pérez C, Segura-Carretero A, Martínez-Férez A. Development and stability evaluation of water-in-edible oils emulsions formulated with the incorporation of hydrophilic Hibiscus sabdariffa extract. Food Chem 2018; 260:200-207. [PMID: 29699663 DOI: 10.1016/j.foodchem.2018.03.146] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2017] [Revised: 03/21/2018] [Accepted: 03/31/2018] [Indexed: 12/27/2022]
Abstract
New functional oils (extra virgin olive oil, EVOO and sunflower oil, SO) containing antioxidants from Hibiscus sabdariffa extract were developed by W/O emulsion. Their physical and chemical stability was measured over time. The lowest coalescence rate was obtained with 8 and 12 wt% surfactant amount for EVOO and SO emulsions, respectively. Before the evaluation of the oxidative stability, an optimization of phenolic compounds extraction from emulsions by multi-response surface methodology was performed. EVOO emulsions were chemically more stable over time than SO emulsions in terms of total phenolic content (TPC), antioxidant activity and chemical composition measured by HPLC-ESI.TOF-MS. TPC significantly increased (from 2.02 ± 0.07 to 2.71 ± 0.06 mg Eq GAE/g extract) and the antioxidant activity measured by TEAC remained constant for 1 month of storage. Thus, W/O emulsion technology has proven to be a potential method to vehiculize and stabilize bioactive compounds from H. sabdariffa into edible oils.
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Affiliation(s)
- Sandra Pimentel-Moral
- Department of Analytical Chemistry, University of Granada, 18071 Granada, Spain; Research and Development Centre for Functional Food (CIDAF), Health Science Technological Park, 18016 Granada, Spain.
| | - Celia Rodríguez-Pérez
- Department of Analytical Chemistry, University of Granada, 18071 Granada, Spain; Research and Development Centre for Functional Food (CIDAF), Health Science Technological Park, 18016 Granada, Spain.
| | - Antonio Segura-Carretero
- Department of Analytical Chemistry, University of Granada, 18071 Granada, Spain; Research and Development Centre for Functional Food (CIDAF), Health Science Technological Park, 18016 Granada, Spain.
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